Vegetable Biryani

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Vegetable Biryani


Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 3
  • For The Rice 1 1/2 cups long grained rice (basmati) , soaked and drained

  • 1 bayleaf (tejpatta) 25 mm (1”) piece cinnamon (dalchini) 1 clove (laung / lavang) 1 cardamom (elaichi) 1 black cardamom (badi elaichi) salt to taste

  • For The Vegetable Gravy 2 cups chopped mixed vegetables (carrots , peas , cauliflower, sweet corn, capsicum, french beans and potatoes) 2 tbsp oil 1/2 tsp cumin seeds (siyah zeera) 3/4 cup finely chopped onions 2 tsp ginger-garlic paste 2 tbsp biryani massla powder 1 tsp kashmiri red chilli powder 1/2 tsp garam masala 1 cup roughly chopped tomatoes 1/4 cup paneer (cottage cheese) cubes salt to taste 1/4 cup milk A pinch of saffron food colour 1/4 cup fresh curds (dahi) 1/4 cup finely chopped coriander (dhania) 1/4 cup mint leaves 8_10 green chillies 2 tbsp ghee


  • For the rice Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice 80% is cooked. Strain the rice using a strainer and keep aside. For the vegetable gravy Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-garlic paste, Kashmiri red chilli powder and garam masala and biryani masala powder and sauté on a medium flame for a few seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add curd n sauté 1_2 minutes on low flame.
  • How to proceed Transfer ½ of the rice mixture in a handi and spread it evenly with the back of a spoon. Add all the prepared vegetable gravy, mint n coriander leaves mint leaves, green chillies on it and spread it evenly. Top it with the remaining ½ of the rice mixture and spread it evenly. Pour the ghee, milk n saffron mixture evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve hot with Raita